Easy Guacamole
The chips are just a vessel for this simply delicious guacamole. It’s ready in 5 minutes and it’ll probably be gone in the same amount of time! A staple for the Super Bowl and wherever else you bring it.
Picking Avocados
You don’t want overly ripe ones. I know that avocados are notoriously fickle, but do your best to get ones that are just barely ripe. They shouldn’t give a whole lot when you squeeze them, and the stem should still be somewhat secured on top.
That being said, as long as the avocados aren’t brown/over ripe, you’re gonna have darn good guac.
Veggies and Spices
I like to add a little cumin to my guacamole. Not so much that you can actually pick out a cumin taste, but enough to bring out the other veggies and cilantro. Plus, if you use this game day guacamole for tacos later on, it’ll tie right into that seasoning.
Because I don’t care for a chunky guac, I use my food processor to blitz everything else I add to it. Blitz the onion, jalapeno, garlic, cilantro and lime stuff a few times before you add it to the mashed avocado. You want everything to be as finely chopped as possible, especially the onion.
That way, you’re not biting into huge chunks of onion or jalapeno.
Also, a note about the cilantro. Just tear the stalks in half and throw them in the food processor. The stems have just as much, if not more flavor than the leaves.
Storage
Keep any leftover guac in a sealed container in the fridge. It won’t turn brown because of the lime juice in the recipe. Eat up the leftovers in 3 days. After that, things will start to get weepy and THEN maybe turn a little grayish brown.
Looking for more game day staples? Check out my favorite pretzel bites with beer cheese!
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Easy Guacamole
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 cups guacamole 1x
- Category: Snacks
- Method: No Bake
- Cuisine: Mexican
Description
This guac is the perfect dip for game day or any day that you’ll be serving up snacks.
Ingredients
- 4 small/medium gently ripe avocados, pitted
- 1/2 white onion, peeled and quartered
- 1–2 jalapeno peppers, deseeded and very finely minced
- 2 tsp garlic paste, or two finely minced cloves
- zest and juice from one lime
- 1 tsp salt
- 1/4 cup cilantro, both stems and leaves
- 1/4 tsp cumin
Instructions
- Scoop the pitted avocado flesh from the skins and into a large mixing bowl. Discard the skins and mash the avocados with a fork, making them as creamy or as chunky as you prefer. Set the bowl of avocados aside.
- Add the remaining ingredients to the bowl of a food processor and pulse until the onions are very finely shredded, about 20-30 seconds.
- Add the shredded onion/jalapeno mixture to the avocado and mix well.Β
- Serve immediately, and refrigerate any leftovers for up to 3 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 142
- Sugar: 1.5 g
- Sodium: 202.7 mg
- Fat: 11.9 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 10.2 g
- Fiber: 5.9 g
- Protein: 1.9 g
- Cholesterol: 0 mg
